Keto Chicken Skillet with Artichoke Fontina Cream and Lemon Swiss Chard

Instructions

1. 1

   1. Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and garlic powder.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and 1 tablespoon of butter. Sear the chicken for 4 to 5 minutes per side until well browned and it reaches an internal temperature of 165°F/74°C. Transfer the chicken to a plate.

3. 3

   3. Reduce the heat to medium. Add the shallot and cook for 2 minutes, stirring. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.

4. 4

   4. Add the artichoke hearts and sauté for 2 minutes so they lightly brown on the edges. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits.

5. 5

   5. Stir in the heavy cream, Dijon mustard, lemon zest, and lemon juice. Cook for 2 to 3 minutes over medium-low heat until the sauce begins to thicken slightly.

6. 6

   6. Add the fontina a little at a time, stirring until fully melted. Add the remaining tablespoon of butter to give the sauce a glossy finish.

7. 7

   7. Add the Swiss chard to the skillet and cook for 2 to 3 minutes, stirring, until the leaves wilt and the stems are tender but still slightly firm.

8. 8

   8. Return the chicken and any accumulated juices to the skillet. Cook for 3 to 4 more minutes over low heat so the chicken absorbs the sauce and everything is heated through.

9. 9

   9. Taste and adjust with more salt or pepper if needed. Finish with fresh parsley and serve hot.

10. 10

    10. If you prefer to finish the dish in the oven, use an oven-safe skillet and place it in the oven for 4 to 5 minutes at 375°F/190°C after returning the chicken to the sauce, checking that the center remains at 165°F/74°C.